Spicy Jalapeno Sliders Courtesy Of Aaron Mccargo Jr Food

ULTIMATE SPICY NACHOS

Steps:

• For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
• For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.

CHORIZO STUFFED JALAPENO POPPERS WITH SWEET CORN PUREE

Steps:

• Preheat a fryer with canola oil to 375 degrees F.
• In a medium-sized skillet over medium-high heat, add the oil. Add the shallots, garlic, salt and pepper, to taste, and the chorizo. Cook for 2 to 3 minutes until nicely browned. Remove the mixture from the pan to a medium bowl and allow it to cool slightly. Stir in the cheese and mix well. Stuff the jalapenos with the filling, using your fingers or a small spoon.
• In a small bowl beat together the buttermilk and eggs. In a shallow dish add the flour and season with salt and pepper, to taste. In another shallow dish add the panko. Dredge the stuffed jalapenos in the flour, then in the buttermilk, and then in the panko. Repeat the last 2 steps, if needed.
• In the same pan the chorizo was cooked in, add the butter. Heat over medium-high heat, then add the corn, lemon juice, salt and pepper, to taste, and the sugar, Stir together and allow to cook for 1 to 2 minutes. Add the chicken stock and allow it to come to a hard boil. Remove from heat and cool slightly. Add the corn mixture to a blender and puree until smooth. Transfer the puree to a medium-sized bowl and stir in the sour cream.
• Fry the jalapenos, in batches, until golden and crisp, about 3 to 4 minute. Arrange them on a serving dish and serve with the sweet corn puree.

CHILI BOWL BURGER SLIDERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, add the ground beef, ground pork, chili powder, cumin, onion flakes, jalapeno, and salt and pepper. Using clean hands, mix well to combine, about 1 minute.
• Prepare a muffin tin with canola oil spray. Separate the beef mixture into 2 equal piles and set 1 pile aside. Begin shaping 12 equal patties and, 1 by 1, pat them into the muffin tin so that the bottoms and sides are covered in the beef mixture. Place the muffin tin into the oven and cook for 10 minutes.
• In a medium saute pan over medium heat, add the olive oil. Next, add the onion, garlic and oregano and saute until the onion begins to wilt, about 5 minutes. Add in the tomato paste and remaining ground beef mixture and cook until the beef begins to brown, about 2 minutes. Pour in the canned tomatoes and beans and season with salt and pepper. Let the chili simmer for 10 minutes on low.
• Line a baking sheet with foil. Remove the muffin tin from the oven and remove the beef muffins from the tin, placing them onto the lined baking sheet. Then, add about 1 tablespoon cheese to the inside of each beef muffin. Top the cheese with 2 tablespoons chili to create a heaping mound. Then, top with another 1 tablespoon cheese. Turn the oven to broil and place the filled beef muffins back into the oven and continue cooking until the cheese is bubbling and slightly browned, about 2 minutes (or keep at 350 degrees F and bake until cheese is melted, 6 to 9 minutes). Remove from the oven and let cool slightly. Serve the sliders on the buns to your hungry crowd.